MADISON, WI--(Marketwired - April 02, 2014) - Some may refer to the fourth month of the year as simply "April," but for cheese lovers, it's so much more. It's National Grilled Cheese Month, and it's time to celebrate. That's why the Grilled Cheese Academy is bringing back its popular Grilled Cheese Recipe Showdown. This year, the contest is bigger and better than ever with grocery partners across the country and, most importantly, a $10,000 grand prize.

Sponsored by the Wisconsin Milk Marketing Board, the contest opened Tuesday, April 1 and ends Monday, May 12. To enter, contestants must submit an original grilled cheese recipe and photo featuring Wisconsin Cheese.

Recipes will be judged by a panel of food bloggers, including McKenzie Smith of Grilled Cheese Social, Heidi Larsen of FoodieCrush and Paula Jones of bell'alimento. To help inspire contestants and all grilled cheese lovers, Smith has created five new grilled cheese recipes featuring Wisconsin Cheese:

Bananas Foster Grilled Cheese- bananas foster meets grilled cheese in this luscious dessert version made with Mascarpone Cheese on French toast brioche

The Grilled Cheese Academy, home to 30 signature sandwiches, is a culinary destination dedicated to grilled cheese deliciousness. In conjunction with the recipe contest, the site has been updated to include an expanded recipe gallery and more robust functionality. For more information or to enter the contest, visit www.GrilledCheeseAcademy.com.

The Wisconsin Milk Marketing Board is a nonprofit organization of Wisconsin dairy producers that promotes the consumption of milk, cheese and other dairy products made in America's Dairyland.

Ricotta and Bresaola Grilled CheeseBy Grilled Cheese Social

Servings: 1 sandwich

Ingredients:

1/4 cup (2 ounces) Wisconsin Ricotta Cheese

2 slices sourdough bread

1/2 tablespoon olive oil

Sea salt flakes

Freshly ground black pepper

Red chile flakes

6-8 thin slices bresaola (may substitute prosciutto)

1 ounce Wisconsin Parmesan Cheese, shaved

1 tablespoon salted butter

1/2 cup arugula

1 lemon wedge

1 teaspoon lemon zest

Directions:

Spread Ricotta on both slices of bread. Drizzle olive oil over Ricotta and top with pinch of sea salt, black pepper and red chile flakes.

Top 1 slice of bread with bresaola and Parmesan; then close sandwich with remaining bread slice. Butter both sides of sandwich and place in skillet over medium heat. Grill 3-6 minutes per side, until both sides are golden brown, flipping once.

Remove sandwich from heat and allow to rest 2 minutes. Meanwhile, toss juice from lemon wedge and arugula together. Carefully open sandwich and place dressed arugula inside. Close sandwich, slice and top with sprinkle of lemon zest. Serve immediately.

Spread tomato jam on 1 slice of bread and top with 2 slices of Cheddar and the bacon. Top with remaining 2 slices of Cheddar and remaining slice of bread.

Using biscuit cutter or round cookie cutter, cut a circle out of the middle of sandwich, cutting through both bread slices. Gently remove inner circle and set aside. Cut-out circle can be grilled along with sandwich.

In skillet over medium heat, melt butter and place sandwich and cut-out circle in skillet. Carefully crack egg into center cut hole. Sprinkle egg with pinch of salt and black pepper. Grill sandwich until one side is golden brown and egg has begun to cook. When egg white starts to become opaque, gently flip, adding remaining butter to pan.

Once both sides are golden brown and egg is firm to touch, remove sandwich and allow to rest 2 minutes. Serve immediately, cutting in half to release egg yolk.